The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

determine requirements for dough retardation

prepare dough, equipment and processes required for retardation

retard dough to required specifications

assess dough outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

clean equipment

apply safe work practices and identify OHS hazards and controls

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures, including advice on relevant dough retardation and recovery requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

dough retarding equipment and proofing equipment (where not combined)

dough

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

access retardation requirements for dough type

set equipment to meet the parameters for retarding dough, including selecting time, temperature and humidity

load dough into the retarder - this is done in a way that minimises the delay between dough make up and loading into the retarder and follows dough rotation procedures so that dough is not retarded for more than the optimal time

follow procedure to ensure retarding and recovery times are met

monitor equipment to confirm that parameters are met

where recovery is achieved using separate equipment, allow sufficient rest time between recovery and proofer

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic principles of retarding dough, including what occurs to dough when it is retarded and recovered and how retardation works by controlling temperature to slow yeast fermentation

the significance of variables, such as time, temperature and humidity on the dough retardation and recovery process

where dough recovery is achieved using separate equipment, the significance of dough conditioning prior to recovery

the effect of any delay in loading dough into the retarder on fermentation

the effect of finished dough temperature on retardation process

the effect of humidity on the dough surface and formation of skin on dough

the significance of variables, such as dough type and size on recovery time and conditions

the effect of retardation on the quality of the final product

optimal time for retarding dough and procedures to ensure this time is met

causes of variation and corrective action required

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Dough retardation

Dough retardation refers to a method of delaying dough fermentation by placing dough in a controlled environment

Dough retarding equipment

Dough retarding equipment may combine retarding with a recovery/proving stage or be used for retarding only